Pear Muffins Recipe

Name: Pear Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium firm pears (about 8 ounces each); 1 cup packed light brown sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground ginger; 1 large egg, at room temperature and beaten; ½ cup plain yogurt (may use regular, low-fat, or nonfat); ¼ cup canola oil or ¼ cup vegetable oil; ¼ cup pear juice (or pear nectar); 1 teaspoon grated lemon zest

Servings: persons

3 medium firm pears (about 8 ounces each)
1 cup packed light brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
1 large egg, at room temperature and beaten
½ cup plain yogurt (may use regular, low-fat, or nonfat)
¼ cup canola oil or ¼ cup vegetable oil
¼ cup pear juice (or pear nectar)
1 teaspoon grated lemon zest

1
Preheat oven at 400 and grease muffin tin.
2
Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
3
Stir in brown sugar; toss well; set aside for 30 minutes.
4
In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
5
With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
6
Stir in flour mixture just until incorporated.
7
Fill muffin tins 3/4 full; bake for 23 minutes or until muffins are light brown with rounded tops; a pick should come out with a crumb or two attached.
8
Place pan on a wire rack; cool for 10 minutes.
9
Gently rock each muffin back and forth to release and remove from tin.
10
Cool muffins on wire rack for 5 minutes.
11
**Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
12
**Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
13
**Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
14
**Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.

616

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium firm pears (about 8 ounces each), 1 cup packed light brown sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Pear Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions